Coconut rice

Coconut Milk Rice

 NOTE: The quantity of rice depends on how many people you are cooking for. These measurements (4 cups jasmine rice, 4 cups of water, and one cup of coconut milk) are approximately for 12 persons.

Start with 4 cups of jasmine rice, washed and set to dry.

Dice one whole red onion.

Pour three tablespoons of any white cooking oil.

Heat the oil and then fry the onions till they are light brown in color.

Sautee the dried rice with the onions. Add salt to taste and a little sugar.

Pour four cups of water and a half cup of coconut milk. 

Cover it and let it simmer at medium heat, stirring periodically

When the rice is nearly cooked, pour in the other half cup of coconut milk and reduce the heat to low and cover it until the liquid is seen to be fully absorbed and the rice is well cooked but not pasty. Turn off the heat.

Add 1 or 2 tbsps of butter and stir it into the rice.

Garnish (for example) with cranberries or dried coconuts or nuts and serve.